Hokkaido Cupcakes

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Ingredients for 12 cupcakes:-

100g salted butter
100g cake flour
6 large egg yolks
110g milk

6 large egg whites
100g caster sugar
1/2 tsp cream of tartar – Can replace with 12g of cornstarch (mix into sugar)

Filling: Whipped cream

Method:
1. Arrange 12 paper cups on a baking sheet. Preheat oven to 150C. Middle rack.
2. Separate cold eggs into two mixing bowls. Set aside.
3. Melt butter in a saucepan until bubbly then switch off the heat.
4. Immediately add in flour, stirring with a handwhisk until it becomes a thick batter. Transfer this batter into a mixing bowl. Add in cold milk stirring to mix into a smooth batter.
5. Add in the egg yolks, whisking until a slightly runny but smooth batter is obtained.
6. Beat egg whites till foamy add cream of tartar, beat until fine foams before gradually adding the sugar and continue to beat to firm peaks.
7. Mix a third of the meringue into the yolk batter and mix thoroughly with handwhisk. Add another third portion and mix gently, still using a whisk. Add the last third portion, using the whisk to stir a few strokes before switching to spatula and gently fold the batter until meringue is fully incorporated.
8. Divide evenly into the prepared paper cups (batter should fill up to 90% full) and bake for 30 minutes or until golden.
9. Allow to cool completely before piping in the filling.

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19 Comments »

  1. Chris said

    Hi Jeannie

    Can you share your experience with me. My hokkaido chiffon leave the sides of the cup cases and shrank. Something wrong with my folding of the meringues? I love these cuppies so much but my final result is not so full like yours….😦

    Like

    • jeannietay said

      Hi Chris, you need to bake on low temperature. gradually increase until your cake is golden brown. TIme is depending on your oven. Mine too about 40 minutes starting from 150C😛

      Like

  2. Sharon Lam said

    Once again… perfect texture and gorgeous looking cakes! I’m still amazed by how all the top of your cake are completely smooth!

    Liked by 1 person

    • jeannietay said

      Thanks Sharon:) Can’t compare to your bakes, they are just too perfect.

      Like

  3. Michelle said

    Hi may i know how you whipped the whipping cream? Which type and how long did you take to whip it?

    TQVM

    Like

    • jeannietay said

      Hi Michelle,

      I used Paul’s. I freeze the bowl and whisk for a while then pour in and add some icing sugar (sift it first) and whisk until it’s firm. THe final whipped cream looks like very stiff meringue. Can add some vanilla extract if you wish.

      Like

  4. Cherie said

    Hi! May i know if we should bake these cupcakes in low rack + top and bottom heat?

    Thanks!🙂

    Like

    • jeannietay said

      I bake on 2nd rack (count from bottom) with top and bottom heat. My oven has 5 levels.

      Like

  5. Ivy said

    How do you pipe in the filling? Do you dig a hole with the spoon and pipe the cream in?

    Like

    • jeannietay said

      no, just push the nozzle in and pump, the cream will go in because the cake is very soft.

      Like

  6. Nana said

    Hi. May i know how big is your oven? I tried to bake at 150 degree and the cake sink a lot. My oven is 32L. I use top and bottom heat, 2nd rack from bottom too

    Like

    • jeannietay said

      I am using a standard size built in oven. NOt sure what is the capacity.

      Like

  7. Hi Jeannie, possible to advise, u have another hokkaido chiffon vanilla cupcakes, which is more fluffy and soft?

    Like

    • jeannietay said

      This one is softer.

      Like

  8. Jessie said

    Hi.. I will like to check where did u manage to purchase those baking cups for the cupcakes?

    Like

    • jeannietay said

      I got mine from Bake with Yan.

      Like

  9. fei said

    Hi jeannie , i tried ur recipe .. but my cake crack and i have no idea why .. i followed step by step😦

    Like

    • jeannietay said

      You follow all the steps except the oven temperature! That you have to adjust according to your oven. Anyway, it’s ok for the cakes to crack since you would be covering them with cream and icing sugar.

      Like

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